Description
Indulge in the vibrant flavors of this Salmon Rice Bowl, where fresh sushi-grade salmon meets creamy avocado and crisp cucumber atop fluffy short-grain rice. This dish is perfect for a cozy weeknight dinner or a lively lunch with friends. With colorful ingredients and customizable toppings, it’s a delightful culinary experience that will impress anyone at your table!
Ingredients
Scale
- 1 sushi-grade salmon fillet (about 6 oz)
- 1 cup short-grain rice
- 1 ripe avocado
- 1 medium cucumber
- 2 nori sheets
- 2 tbsp low-sodium soy sauce
- 1 tbsp toasted sesame seeds
- 2 tbsp pickled ginger
Instructions
- Rinse the rice under cold water until clear. Cook according to package instructions until fluffy.
- Heat a non-stick skillet over medium heat. Season the salmon with salt and sear skin-side down for about 4-5 minutes until golden brown.
- While the salmon cooks, slice the avocado and cucumber into thin strips.
- In a bowl, layer cooked rice as the base, then top with seared salmon, avocado, cucumber, and nori.
- Drizzle soy sauce over the bowl, then sprinkle with toasted sesame seeds and add pickled ginger.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Searing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 65mg